Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies
Xin, Zhang, Zhaonan Zhang, Ao Shen, Tianyi Zhang, Lianzhou Jiang, Hesham Rushdey El-Seedi, Guohua Zhang, Xiaonan Sui
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.1016/j.crfs.2024.100876 ↗
- Volume · Issue · Pages
- 9 · — · 100876-100876
- Publisher
- Elsevier BV
- Article URL
- https://doi.org/10.1016/j.crfs.2024.100876 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
01 Jan 2024
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 01 Jan 2024 | OpenAlex |
Keywords (as given): legume protein; alternative protein sources; plant-based foods; meat substitutes; emulsification; gelation; foaming; soy protein; pea protein; sustainable protein sources
HEC Status at Publication Not the journal's current status
HEC Status at PublicationConclusive
HEC status at publication
Recognized
Based on the recorded HEC dataset applicable to the article's publication date. Listed in the HEC list for 2023–24.
- Journal
- Current Research in Food Science
- Publication date used
- 01 Jan 2024 (OpenAlex publication date)
- Applicable HEC period
- 2023–24 (version 1) · 01 Jul 2023 – 30 Sep 2024
- Category
- —
- Recognition status
- Recognized (OK_RECORD_FOUND)
- Source
- HJRS 2023-24 page 1192, row 8372
- Verification status
- Verified against source · last verified 23 Sep 2026
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.